Avocados always win

The warmer weather brings an abundance of some of my favorite produce. Watermelons, strawberries and avocados...those buttery, silky-smooth, decadent avocados are divine.

I can sit and eat one with just a spoon and a sprinkle of salt & pepper.

They're so versatile too. They don't mind if I mash them up into a chunky guacamole or slice them for a sandwich. They are always winning.

The other day I was craving a creamy fix. This is what happened. I stuffed them into a wrap with chicken, cheese and caramelized onion. I was really just trying to be polite to the other ingredients, you know, make them feel included.

Avocados always win. They're my favorite.

The odds

I love it when things stack up in my favor. 

Like these homemade chicken tenders stacked upon those buttery waffles. 

See what I mean?

Spinach Alfredo Pasta (with chicken)

Simple. 

That's the way I like it. Once again I found myself hungry with a scant number of ingredients. Nothing planned for dinner either, but that's when creativity strikes hardest.

It's actually kind of exciting.

I had some bags of frozen veggies (spinach, peas, broccoli) + some chicken breasts, pasta, some heavy cream and an onion.

All of that (plus a quarter of piece of turkey kielbasa) = one light and easy angel hair pasta dish.

Ingredients

1/2 medium onion

1/4 kielbasa (optional)

1 cup of frozen chopped spinach

2 cups of cream

2 thin chicken breasts

1. Season chicken breasts with Salt Pepper and Garlic Powder, set aside while you heat up a skillet.

2. Dice the sausage and onions and sautee together in a separate skillet, once the onions soften reduce heat and pour in the cream. Let it simmer. Stirring often

3. Defrost your spinach and squeeze all of the excess water from it. You should have a cup's worth after the water is omittted. Toss that into the cream sauce and salt and pepper to taste.

4. Boil your noodles (2 servings worth, according to package instructions) then drain.

5. Sear your chicken for at least 2 minutes per side. Let them rest a bit then slice them up.

6. Combine your cream sauce and noodles. Top with chicken breasts and serve.

Love in the morning...

 

I love the stillness of the morning. I feel like God is perched on the edge of his seat reaching down to gently nudge us from our slumbering. He's listening for our cries of gratitude. It's so quiet.

I know he hears me clearly in the morning.

When I do the right thing and get a full night's rest, the snooze button doesn't tempt me to linger. Then I have more time to talk to Him and that nourishes and charges my spirit. Then I nourish my mind and my body with a protein packed breakfast like this fritatta.

Amen.

Ingredients

4 Eggs

1/2 cup milk

1/2 cup chopped chicken

1 cup of baby spinach

1/2 cup of Feta cheese

1/2 cup of cherry tomatoes

Salt & Pepper

1. In a small combine milk and eggs. Beat until the yolks and whites are combined. Toss in the Feta. Set aside. Preheat oven to 350 degrees.

2. In an ovenable skillet, sautee your chicken, onion until onions are soft. (I recommended using cooked chicken, but if you wanted you could cook raw chicken at this stage, just be sure it's completely cooked before adding the other ingredients.)

3. Toss in the tomatoes and spinach, let the spinach wilt down. There will be moisture in the bottom of the skillet and that's good.

4. Now pour in your eggs, push them around until they begin to solidfy on the bottom. DO NOT beat vigorously to scramble. You just want to make sure the liquid portions have an opportunity to firm up.

5. Once the eggs look mostly set, you can place the skillet in the oven for 5-7 minutes to finish up.

Rosemary, Garlic Chicken

Rustic.

That's a good way to describe food when it's not fancy.

When it's more practical than pretty, like these chicken quarters.

No fuss, just chicken in a cast iron skillet.

Add crushed garlic cloves, some rosemary, salt and olive oil.

Then you can eat them with some hearty leafy greens like these rutabaga greens

Ingredients

Chicken Leg Quarters

Rosemary

Salt

10 Garlic Cloves

1tbsp Olive Oil.

1. Drizzle Olive Oil over the chicken. Then season it with Salt and Pepper and Rosemary. Rub it all over the chicken, under the skin and on top.

2. Smash all the cloves so that they are open and the oils can seep out. Toss them in a skillet. Place the chicken on top and bake in the oven on 350 for about 40 minutes.

Mexican Flatbread Pizza

Yeah, it was delicious. I still have a few slices left (for now).

It's a thin crust pizza topped with black bean paste, red onions, cilantro, tomatoes, chicken and salsa.

Of course, we canNOT forget about the cheese, it's like the glue that holds it all together.

Ingredients

Pillsbury Thin Crust pizza dough

Chicken (cooked and chopped)

Mexican blend of shredded cheese

Red Onion (sliced)

Green Bell Pepper (small dice)

Cilantro (fresh)

Salsa

1 can of Black Beans (pureed in a food processor)

Tomatoes (fresh, sliced)

1. Roll out the dough onto a cookie sheet. Then prebake it in the oven for about 5 minutes. This helps it crisp up before you load on the toppings. Pull it out and set aside.

2. Get your toppings ready. Cook the chicken (I fried mine, but you can grill yours, or bake...it's a personal decision) Chop your onion, dice your pepper, chop the cilantro

3. Take one can of black beans (do not drain) and puree them in your food processor or blender. If you don't have one, just mash them up with a fork. That's what I used to do, trasnfer them into a bowl and mash.

4. Spread the black bean puree over the pizza crust with a spatula or spoon.

5. Sprinkle the peppers and some of your cilantro, now spread some salsa on top.

6. Finally add your chicken, onions, tomatoes and cheese

7. Bake at 350 until the crust is brown.

Apricot Glazed Chicken and Berry Couscous

I'm not sure how to tell you about this fruit-filled meal I made last night.

I'll start by admitting these are not LiD originals. They are adaptations from my USPCA recipe books.

But don't fret, you can definitely try these at home.  They're simple, but flavor packed. 

There's an element of fun involved as well when you eat something called couscous. 

My 4-year-old held a grain of it between her little fingers and said, "Mommy... MOMMY!" 

She says it twice because I usually don't answer the first time, "Whatcha call these?"

I told her and she giggled a little bit and repeated, "Couscous?"

I nodded and she said "It's like rice a little bit. I like it!"

"Good baby, I'm glad"

Apricot Glaze

1 tablespoon of olive oil

4 Tablespoons of apricot preserves

1/4 cup of white wine

2 cloves of garlic (minced)

Pinch of Salt

1. In a small sauce pan, heat olive oil on low, toss in the garlic...keep the heat low because you do NoT want scorched garlic. 

2. Now add in the preserves and wine, whisk to combine

3. Let these simmer on a medium heat until the wine reduces and it becomes a thickened sauce. Start cooking your chicken and couscous

4. When you see this has thickened to a nice consistency, taste it and add any necessary salt. Use this to top your chicken when it's finished. 

Chicken

2 Chicken Breasts pounded to 1/2 thickness

Salt

Pepper

Garlic Powder

Red Pepper Flakes

1. Pound out the chicken so that it's about a 1/2 inch thick. Cover it with Saran wrap before pounding it. And it's okay if you don't have a fancy pounder thing. I aways use the side of a wine bottle or some other glass bottle (be careful though)

2. Season the breast on both sides

3. In a HOT skillet or grill pan with some olive oil coating, sear the chicken for about 2-3 minutes per side. Then remove from heat and let sit.

4. Top with the apricot glaze. 

Dried Berry Couscous

1 package of couscous

1 package of dried berry mix (I used one with cranberries, blueberries and cherries but there are other dried fruit i.e. raisins and apricots and dates that will work just as well)

Liquid (your choice of chicken broth, water or vegetable broth)

tsp of cinnamon

dash of salt

1. Follow the cooking instructions on the package of couscous for the number of servings you desire. It cooks extremely quickly and it's your choice to use a broth or water. 

2. Instructions will tell you to bring the liquid to a boil, I'm telling you to toss in cinnamon and a dash of salt at this point. 

3. The next step will be to add the couscous to the boiling liquid and remove it from the heat. Be sure to add your fruit now as well make sure they are combined. 

4. Follow the rest of the box's instructions (it should say to just cover the couscous and let it sit for 5 minutes)

Pecan Encrusted Chicken Breast

I'd like to call this Butter Pecan Chicken. How can you resist something with a name like that?

Nuts and Butter are essential to every diet.

I was sitting around with some leftover pecans in the pantry and some time on my hands and I wanted to use those nuts. I'd used the bulk of them to top an apple tart, but there were just enough left for some experimentation. 

Chicken breasts are a wonderful blank slate. I made a crust from chopped nuts, brown sugar, cayenne, garlic powder and a lil dash of salt. I coated the breasts then seared them in a skillet with a few tablespoons of butter. 

Ingredients
Chicken Breast
Chopped Pecans 1/4 cup
Brown Sugar 1/4 cup
Garlic 1 tsp
Salt 1 tsp
Cayenne 1/2 tsp
Butter


1. Create your coating, mix dry ingredients together in a small bowl, then spread mixture over a plate. At this point you can taste the mixture to be sure it's to your liking and modify.
2. Take chicken breasts and press them (one at a time) into the mixture on the plate.
3. Melt the butter in a skillet over medium high heat
4. Place the chicken into the hot skillet and let 3-4 minutes, turn and cook the other side for 3-4 minutes more.

Roasting, Braising and Stuffing, Oh my!

These are roasted vegetables. Carrots, onions, broccoli and red potatoes are lightly seasoned with salt, pepper and garlic, then tossed in a bit of olive oil and plucked from the oven after about 20 minutes on 425.

These are succulent pieces of chicken breast that have been stuffed, then sliced. We crammed a healthly portion of spinach and asiago cheese inside. The outside we coated with grated parmesan and seared on the stove before finishing them in the oven.

These are my signature mashed sweet potatoes and pork tenderloin.

They're good.

I mean stop-talking-to-me-while-I-eat-this good.

Here it is again from another angle. It's my go-to entertaining meal.

I taught my students how to make these pleasures on Saturday.

Read more for the recipes.

Roasted Vegetables

Ingredients

Carrots
Potatoes
Onions
Broccoli
Mushrooms (optional)
Salt
Pepper
Garlic Powder
Red Pepper Flakes

1. Dice the vegetables into bite-sized pieces.
2. Spread the veggies out into one even layer in a cookie sheet, but make sure it has a lip on it. We don't want the food slipping and sliding onto the ground.
3. Drizzle olive oil over the veggies, you want to pour a small stream up and down the length of the cookie sheet about 3 times.
4. Now sprinkle all of your spices over the veggies
5. Dig your hands in and toss them all together. Everything should have a light coating of oil and spices. If you really don't wanna get dirty, you can push them around with a spatula.
6. Toss them in the oven for about 20 minutes on 425. When the potatoes are fork tender, they're done.

Spinach-Stuffed Chicken Breasts

Ingredients

4 Boneless Skinless Chicken Breasts

2 cups Frozen Chopped Spinach

1 cup shredded Asiago Cheese

1 cup grated Parmesan

Salt

Pepper

Garlic

1. Clean your chicken, wash off any filmy membrane and cut way any fat.

2. Make the hole. Lay each breast flat on a cutting board, take a small knife and push it into the center of the thickest part of the chicken. The knife should be parallel to the cutting board, we're creating a pocket for the goodies.

3. With the knife still inside the chicken, flip it over then slide it to the left, flip it over again and slice a little to the left. Set the chicken aside.

Spinach Filling

4. In a small saucepan, heat the frozen chopped spinach until it defrosts.

5. After the spinach is warmed, add the Asiago cheese. Fold in the cheese until it's all melted. Let cool.

7. Once the spinach is cool enough to touch, lovingly, stuff it into the chicken.

8. Coat the chicken on both sides with grated parmesan. You can pour the cheese onto a plate then press the chicken into the cheese.

9. Heat about 2 tablespoons of olive oil in a skillet and sear each side of the breast for 2 minutes.

10. Place the skillet (if it's oven safe) into the oven on 350 for about 10-15 minutes. If you do not have an oven safe skillet, transfer the chicken to an oven safe dish.

11. After they've cooked, let them rest a few minutes, then slice and serve.

Spice-Rubbed Pork Tenderloin

Ingredients

1 Pork Tenderloin

Lemon Pepper

Garlic Powder

1. Mix seasonings of your choice in a small ramekin-sized bowl
2. Rub the spices into the skin. Be sure to coat the entire loin on all sides.
3. Allow the spice-covered pork to sit for at least 30 minutes in a refrigerator. You can cook it immediately, if you don't have time to wait, but the best flavor develops if you have time let the spice rub permeate the meat a bit. I've even let it sit over night.
4. Remove the pork from refrigeration about 20 minutes before cooking it. Let it rest.
5. Heat a skillet, or grill pan. Add olive oil. Let the pan get really hot. 
6. Place the meat in the pan. Leave it alone for about 2-3 minutes. When you see the meat on the bottom tighten up and brown, you can turn it over and repeat. Sear the pork on all sides until the spices set up, it will look somewhat like a crust or skin on the meat.
7. Move pork into a 350-degree oven and let cook for about 20 minutes.

Savory Sweet Potato Mash

Ingredients

1lb Sweet Potato

1 Bell Pepper

1/2 Onion

1 link of Kielbasa Sausage (pork or turkey)

1. Peel then cut sweet potatoes into quarters and boil.

2. Dice the meat, peppers and onions finely.
3. Sautee the sausage in a pan. Until it's crispy. Then toss in peppers and onions, cook until tender. Set aside
4. When the sweet potatoes are fork tender, drain them.
5. Start to mash them as you would white potatoes, add salt, pepper, garlic powder. Add a little milk or cream to work it into the consistency you like. Toss in butter. Start with half a stick and taste.
6. Add the meat, peppers and onions
7. Mix it all up and taste. Add more of anything that's missing (butter, milk, spices)

 

Mmmm Meatballs

I've always loved tomatoes and that's no exaggeration. According to my mother, I've been craving them since I was in her womb. So when my friend Gretchen told me about a recipe that requires a hearty helping of diced tomatoes, there was no doubt that I'd try it. Her excited description hinted at the gloriousness, but I had no idea, they'd be so good.

I couldn't remember all of the details/ingredients she told me but I got the gist, and that's usually all I need. These meatballs are moist, flavorful and fabulous. They melt in your mouth. I made some for my cooking club and the women were moaning and shaking their heads.

"Ooooh, these meatballs!"

Bacon Blankets

I woke up the other morning to the smell of bacon. Sadly, it wasn't because someone was downstairs lovingly preparing me breakfast in bed. In fact, that's never happened and I'm shaking my head about this realization. I gotta get a campaign going...
Actually, the smell of smoked pork fat permeated the house because I cooked a whole heap of bacon the night before and it was still clinging to the air, the walls and nostrils throughout the house. The odor was so strong, my family probably dreamed of bacon all night. But no one seemed to mind, why would they? Bacon is one of life's greatest pleasures, it's a succulent treat. It's chewy, salty, greasy and crunchy.

Is there any man alive who does not like bacon?

No!

Even if you're eating turkey bacon, you're just choosing a lowfat substitute for... BACON. And this means you love bacon, otherwise, you'd just go eat a turkey sandwich, right? Right.

So for dinner, I wrapped some chicken tenderloins in maple bacon and cooked them on my grill pan. That intense heat sent bacon fumes flying all around the house. I turned on the fan above the stove but it wasn't strong enough to keep the searing meat from smelling up the place. I got a good sear on the meat too. I love to see grill marks, makes me feel like I know what I'm doing. I served these with some fresh green beans and scalloped potatoes.


Ingredients
Bacon
Chicken Tenderloins
Garlic
Cayenne
Salt
Pepper

1. Season tenderloins with salt, pepper, garlic and cayenne.
2. Wrap bacon around the chicken
3. Lay the precious meats on a grill pan, cook for about 2 mintutes on each side.

Mexican Fritters

We need to go grocery shopping.
Usually, I'm all over the task midweek, when the stores are quiet. It's because the weekend crowds give me a headache. Plus, during the week, I don't have to worry about my 3-year-old sidekick tagging along tossing random Dora treats in the cart (and slowing down my pace.)

Last week, I missed my trip due to illness, exhaustion and my husband's frugal request.

"Let's wait for two weeks before we go shopping. There's stuff in there," he said.

If I was feeling better I would have ignored him, as I always do. He lives by the "just what you need" credo, not the "just in case" creed that I was raised under. My mom's pantry is always overrun with stuff, but mine looks like we're getting ready to move out any day now. (Of course I'm exaggerating) but we only buy what we need.

These conditions bring out the most original ideas. I had a package of Mexican Chorizo, that's the spicy ground pork sausage and two measly chicken breasts. So I decided to mix these meats up, literally. I chopped up the chicken and combined it with the pork. I added an egg some spices and bread crumbs. Then dropped spoonfuls of it in some hot vegetable oil. We ate it up with along side some black beans and rice.

Ingredients
1 package of Chorizo
2 Skinless Boneless Chicken Breasts
Cumin
Red Pepper Flakes
Garlic Powder
1 Egg
Bread Crumbs
Vegetable Oil

1. Combine the chopped chicken and pork by hand until it's uniformly blended.
2. Add spices, egg and bread crumbs. Combine
3. Preheat skillet with vegetable oil
4. Drop spoonfuls of meat mixture into oil and allow to brown on all sides

Italian Chicken Melt

Sometimes I have days when I am so uninspired to cook. Friday was one of those days. It's the end of the week, I'd spent a couple of dreadful hours shopping for groceries (with my 3-year-old) and when I got home, my husband had eagerly taken out some ground chicken. It was fully defrosted and sitting on the counter next to some boxed au gratin potatoes.

"Um, why'd you take this out?" I said.
"Oh, I thought you were gonna cook," he replies.

I tried to ignore it but he kept asking what's for dinner. So the wheels were churning in my imagination. And I kept thinking about what to do with ground meat - meatballs, meat sauce, chili? I didn't have any of the complementary ingredients for that stuff. Burgers? Nah, I didn't have buns, but I did have bread. Then it hit me Patty Meltssss!

I'd make chicken patty melts. Then I remembered the Asiago cheese bread in the freezer. These sandwiches were delicious and juicy. I seasoned the chicken with Italian seasoning and then smothered the patties with mozzarella between the toasted slices of bread. I also made a quick Italian salsa with cherry tomatoes, oregano, olive oil, salt and pepper.

Chicken on Romaine

Now that spring is finally upon us and flowers and produce are all in bloom. I'm completely in a salad making, vegetable eating kinda mood. One day on my drive home from work, my stomach was loudly making it's usual demands. "FEeed Me," she said. And I was happy to oblige. So I started to brainstorm what things I could throw together quickly. I remembered some wayward chicken thighs I'd thawed and the head of romaine.

I seasoned the thighs, dredged them in flour and pan fried them in a skillet coated with olive oil. Then I diced up the lettuce, some avocado and conjured up some dressing. I had a sample of some spicy mustard, so I thinned it out with a little olive oil and some mayo. This salad was delicious!

Southwestern Chicken Soup

My coworker had a taco salad the other day that had my mouth watering for some Mexican fare. That night I made a B-line toward Wal-mart on the way home. I bought some Sam's Choice Black Bean and White Corn Salsa and worked up a nice lil taco dinner for the family. But since I didn't finish the jar of salsa, I was itching for something more to do with it. Then the freak cold snap had me in soup-making mode so I dreamed up this interpretation of Chicken Tortilla Soup. There are no tortillas so I'm calling it Southwestern. It came out pretty tasty, a lil spicy, a lil tangy and a lot of yummy.



Ingredients
1 large Chicken Breast
1/2 Jar Salsa (of your choice, I like Sam's Choice Black bean and White Corn)
2 cup Chicken Broth
1 cup of water
Spices (Cumin, Paprika, Garlic Powder, Cilantro, Salt, Pepper)
Small Onion
1 Can of Corn
1 Can of Ranch Style Beans (or Pinto)
Cheddar Cheese

1. Season Chicken Breast with spices and cook in oven for 15-20 minutes on 350. Baking it keeps it juicy and moist.
2. Sautee an Onion in a medium saucepan, when they turn translucent, pour in broth, water and salsa, start building a flavor base with the spices.
3. Pull the chicken out and use a pair of forks to pull it apart (or you could just cut it up with a knife) I like the texture of the shredded bits.
3. Add corn and beans and chicken to the broth.
4. Continue to season to taste.
5. Top with cheddar and serve or eat.

Mushroom Stuffed Chicken

Chicken is a one-size-fits-all kind of meat. Everyone eats it and it can be dressed up in so many ways. Barbecued, fried, baked, grilled - each preparation yielding vastly different results. My family members are fanatics of the chicken's breast and there are only so many ways to prepare that, so when I'm in the mood to really mix it up. I think of things to stuff inside.

Mushroom, parmesan and garlic were my chosen stuffing the other night. That chicken was a delight to devour. Even my antifungal eating husband enjoyed it. Moist and flavorful.


Ingredients
Chicken Breast
Baby Portobello Mushrooms
Parmesan
Garlic Cloves
Salt
Pepperer

1. Dice garlic cloves and mushrooms. Then sautee them together in a pan. Once they are heated through, turn off heat and add Parmesan
2. Slice chicken breasts to create a pocket for stuffing. Salt and pepper the breast.
3. Stuff the mixture into the breasts
4. Add breasts to searing hot pan and cook on each side for about 4 minutes
5. Finish in the oven

My Marsala

I can't believe I made this. My family hasn't enjoyed a meal like this in a while. Husband has been on the road so me and the little one have been keeping it simple. But after loading up on grocery items, as always, I get motivated by the fresh ingredients. 

These red creamer potatoes were just begging me to hook them up. I decided I should mash them with the skins on and incorporate some sour cream and cheese. I'll call them dirty mash because they weren't the traditional "loaded" potato. I added garlic powder and red peppers. Delicious!

Now the chicken was just going to be garlic chicken seared in a pan, but they looked so plain. I was searching for a way to dress them up and decided on half a jar of alfredo sauce. I poured it in the pan. It was enough to coat the chicken but it was still a bit sad.  So I thought I should make a sauce. That's when I broke out the white wine, just like on the FoodNetwork. Why not?

I poured it into the pan and added a few more spices and let it all simmer and reduce. 

In another small pan I sauteed some baby portobello mushrooms and green peppers. They were the perfect garnish. Yummilicious. 

Chicken

It may or may not be clear to you by now that I like to cook. To many of my friends the idea of being in the kitchen on a regular basis is a bit absurd...unless I'm making them something. But it's okay with me. I think it's odd that more of them don't prefer to cook instead of eating takeout. 

But I digress. 

The point is sometimes this desire forces to me to reinvent the wheel. My husband says he'd be satisfied eating about 3 things on a rotating schedule, but I cannot be boxed in! Anyway, we buy a lot of chicken breast.

It's like an all-purpose meat, but it can easily get boring. Chicken forces me to come up with new ways to prepare it. One day at work I started daydreaming about a juicy pan seared chicken breast that had marinated in a homemade ... marinade. I could taste it but still can't really name the flavor I came up with. 

Here's what I did. 

Ingredients

Chicken Breasts

Olive Oil

Basil Flakes

Lemon Juice

Garlic Powder

Salt

Pepper

1. Put all ingredients into a plastic bag or container large enough to hold your chicken

2. Toss in defrosted chicken and shake. Then let it sit for about at least 10 minutes

3. Get a pan really hot (no oil necessary because your chicken is pretty greasy)

4. Sear the chicken for a few minutes on each side

5. Toss pan in the oven to finish cooking through

Let them eat chicken!

Chicken Parmesan (Recipe below)
I've had house guests for two weeks now. My mother-in-law, her father and daughter. During their stay, I've felt a bit dethroned.

The kitchen is my favorite room in the house. That's where I am queen - feeling very regal and authoritative over my domain. The tension, of the day is sucked into the oven hood's fan right along with the fumes rising from the searing ingredients. My scented candles burn to neutralize the smell of spice-laden air.

It sounds contradictory that laboring over a hot stove is relaxing, but it allows me to disconnect momentarily from everything else. It really energizes me to transform raw ingredients into something meaningful and sustaining. Since, my in-laws arrived, I haven't been sovereign.

My refrigerator and pantry are overrun with excess groceries, when we usually stock only what we need. My mother-in-law has been leaving good intentions on the stove when I get home. But Ramen noodles and rotisserie chicken from Kroger are not my preferred taste palate. Yet, I eat them. My grill pan is out of place. The dishwasher is being used as a drying rack. The anarchy in the kitchen doused my opportunities and willingness to cook. 
While trying to be a gracious host, I forfeited order and control. I declined to labor over any dish. If I did cook, the objective was to make something quickly and in large quantity - ultimately sacrificing quality. 

Last night, there was a culinary coup. I knighted a standard pot of spaghetti, with some simple and delicious Chicken Parmesan. 


Ingredients

• Chicken Breasts
• Parmesan Cheese
• Olive Oil
• Garlic Powder
• Seasoning Salt

1. Season chicken breasts with seasoning salt, black pepper and garlic powder.
2. In a small bowl, pour enough parmesan to cover breasts individually.
3. In a non-stick pan, heat enough olive oil to coat the bottom of the pan.
4. Dredge each chicken breast in the parmesan, making sure to cover it entirely with cheese
5. Sear in the hot olive oil, let brown and turn
6. Once the parmesan has formed a coating, put all chicken in the oven for 10 to 15 minutes to cook through
7. Remove and serve with pasta and sauce of your choice.